Nonna's Pork & Veal Ragu

I am so glad Donna McCart shared her Nonna's Ragu Recipe with me.

It is so unbelievably DELICIOUS!

In Donna's words:

This is the perfect sauce to simmer on the stove all afternoon!

I usually cook up a big batch on Saturdays. 

I use some of the sauce for Sunday night dinner,

some of the sauce to make a yummy lasagne and

freeze the rest in meal  size serves for a lazy night

when I don’t feel like cooking (if there is enough left!).

INGREDIENTS

3 Tbsps Olive Oil
1 kg Fatty Pork Loin Chops (cheap cut is fine with a bone) – roughly diced
1 kg Veal or Rump steak – roughly diced
2 Large Onions – finely chopped
4 Garlic cloves – finely chopped
4 x 410g Tins Crushed Italian Peeled Tomatoes
3 Tbsps of Tomato Paste (optional)
1/2 Cup Red Wine (optional)
1 or 2 Rosemary Sprigs – finely chopped
1 Bay Leaf
Basil, a few handfuls, torn
Sea Salt
Freshly Ground Pepper

To Serve: Short Pasta like Penne

METHOD

Place a large heavy based stock pot on a medium heat. Add Olive Oil.

Add onion and garlic, and gently saute until the onion is transparent. Do not overcook.

Add the diced pork (include pork bones) and the veal.  Cook, stirring constantly until all the meat is browned.

Add the canned tomatoes and red wine (if using). Stir gently until well combined.

If required, add enough water to ensure all the meat is covered with liquid.
Add finely chopped rosemary, bay leaf and cracked black pepper.  Stir to combine.

Bring the sauce to the boil, then reduce heat to a gentle simmer. 

Simmer for at least two hours with the lid off or slightly ajar.  Stirring occasionally. 

To ensure the sauce doesn't dry out, you may need to add extra water during the cooking process. Sauce should be dense but not extra thick.    

When the meat is tender (pork should fall off the bone), remove the pork bones and bay leaf.

If necessary, add the tomato paste to thicken the sauce, then salt to taste. 

Add torn basil. Stir gently to combine.

About 15 minutes before serving up, cook the short pasta according to packet directions.

Drain pasta.

To Serve: Place pasta in a serving bowl and top with the ragu sauce.

Note: This sauce freezes really well – so it would be the perfect meal for a fishing trip or camping.

 Millie and Poppy enjoying their ragu on dinosaur pasta!